Creamy Sweet Potato and Black Bean Soup
A simple and comforting recipe for sweet potato and black bean soup! With warm spices, a hint of smokiness and a creamy texture from sweet potatoes!
Annnd I just realized that this is my second sweet potato recipe this week. Ooops! I’m sorry? But not totally! Because we take sweet potatoes very seriously at our house. And by serious, what I really mean is that we eat them all. the. time.
So today, we chat this creamy dreamy sweet potato black bean soup.
And then I promise I’ll give it a rest with the sweet potatoes for a bit. Key word there is a “bit.” I will not make any promises for the long term!!
So. This soup. Another one of those recipes that I’ve been sitting on since last year and then accidentally scheduled way too close to other similar (read: sweet potato) recipes. But! Once again, I couldn’t wait any longer. Because you need this in your life with plenty of time to enjoy before winter comes to a close.
Now, what I really love about this soup is that it is all creamy and fantastic solely from the use of that magical orange veggie – the sweet potato!
After the soup is done cooking, a portion is pureed and then mixed back into the pot. That way you get a creamy smooth base with still a good bit of chunkiness. Which I think is downright awesome.
And you know what else I think is awesome? That this soup just continues to get better and better as it sits. One of those recipes where you are so darn excited for the leftovers!
Now, the soup itself is filled with all sorts of flavor. From the veggies, some garlic and then my absolute favorite combo of spices – cumin, smoked paprika and a touch of cayenne. Gah, it just makes me happy.
The end result is a dish that has hints of sweetness from the sweet potato, along with plenty of savory and slight smokiness from all the spices. A delightful contrast!
One last little tidbit – be absolutely certain to serve this soup with bread for dunking!
And for soaking up all those last bites in the bowl. Or you could of course just go ahead and lick the bowl. No judgment here.
Additional Sweet Potato Soup Recipes You Might Enjoy!
- Sweet Potato Turkey Chili with Black Beans
- Slow Cooker Thai Sweet Potato Soup
- Sweet Potato Corn Chowder
- Sweet Potato and Swiss Chard Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the soup:
- 1 ½ tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 large carrot, peeled and chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 smaller sweet potatoes, cut into ½ inch chunks
- 2 (15 ounce) cans no salt added black beans, drained but not rinsed
- 1 teaspoon fine sea salt
- 1 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika
- ¼ teaspoon cayenne (optional)
- 1 ½ teaspoons worcestershire sauce*
Topping ideas (optional):
- chopped fresh cilantro
- sliced avocado
- plain greek yogurt
- freshly shredded cheese (pepper jack is great here!)
- Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion, pepper and carrot and cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the broth, sweet potatoes, black beans, salt, cumin, paprika, cayenne and worcestershire. Increase the heat and bring to a boil. Turn down the heat and simmer for about 12 to 15 minutes, or until the potatoes are tender. Turn off the heat.
- Very carefully, transfer about 4 cups of the soup to a blender. Process until smooth. Return the pureed soup back to the pot and mix until combined. Taste and season with additional salt and cayenne if needed.
- Serve with desired toppings.
*Use vegan worcestershire sauce if needed for your diet.
For vegan / dairy free – be sure to use appropriate toppings as needed!
This is one of those soups where I don’t think you really need many toppings (they are fun but not necessary) – the one I always am sure to use though is a touch of chopped fresh cilantro! Adds a nice bit of freshness to the dish.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 140 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 488mg Carbohydrates: 24g Fiber: 5g Sugar: 6g Protein: 4g